Cornflakes are folded into a cocoa butter dough, baked into little mounds, then coated in a cooked chocolate icing with a walnut half pressed on top. It's a fixture on New Zealand party plates and at afternoon tea.
Beat the butter and icing sugar until soft and smooth, mix in the flour and cocoa, then gently fold in the cornflakes last.
Scoop tablespoon-sized mounds of the dough onto a baking tray, leaving space between them.
Bake in an oven preheated to 170°C for 15 minutes until the edges firm up, then let cool on the tray for 10 minutes.
Melt the chopped dark chocolate over a bain-marie, spoon it over each cookie while still warm, press a walnut half into the centre and let it set.
Fold the cornflakes into the dough last, with as few stirs as possible, or they crush and the cookie loses its crunch. Ice the cookies while the chocolate is still warm, since it loses its spreadability once cool. Allergens: contains gluten (flour), milk and tree nuts (walnut).
Roasted hazelnuts can stand in for the walnuts, giving a milder, less bitter finish; in that case add a pinch of salt to the chocolate icing to keep the balance.
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